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I had the pleasure of chatting with The Barn Berlin’s roaster Jessica Greene. She has worked for 4.5 years at The Barn, which is regarded as one of the most advanced roasteries in the world.

Just a few months ago, I had one of the biggest highlights of my coffee career. Participating in the Lithuanian Barista championship I won the second place in the competition.

How to brew good coffee? This is the most common question that I get asked when I tell people what I do for living. So I decided to make a blog series where I go through different aspects of brewing good coffee. Let’s start with the fundamentals. These three things are always important when brewing good coffee, whether we are talking about filter coffee, espresso or traditional pot coffee.

Learn how to make cold brew coffee by using Toddy. How to video & instruction how to prepare the coolest coffee drink!

There is a saying in Finnish “cleanliness is half of the meal”. I know it doesn’t make any sense in English but the message is important. Cleaning your espresso machine might the most boring part of being a barista but it is really important. You are not able to get great tasting espresso if you don't clean your espresso machine properly and daily! Let's check how to clean your espresso machine.

Are you new to milk steaming or are struggling with milk steaming to create the perfect micro foam? Steaming milk with seem hard at the start but milk steaming is easy and simple once you master few basic tips. Here are our tips how to steam the perfect milk and create microfoam.

Latte art most likely the most exciting thing to learn for a barista but on the other hand latte art isn't easy. We have made some latte art videos for you to check out and we hope these latte art videos help you to become better at pouring  latte art.

In Lithuania, we can be proud to have many professional baristas. One of them, Laurynas Arlauskas, is the winner of 2016 and 2017 Lithuanian Barista Championship.

Pairing wine and food has been done for centuries. Fine dining restaurants have specific persons, usually called sommeliers, doing that job so why wouldn’t cafés do the same thing?